With the popular Instant Pot, the alumna perfected recipes for butter chicken and more.
More from TCU Magazine Podcast, Winter 2019
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Topics: Alumni, podcast
Through what Urvashi Pitre calls a “confluence of events,” she became a cooking sensation and cookbook author. She talks to host James Creange ’17 about how her idea to cook as a way to relax escalated into a career, and the surprising role her PhD in experimental psychology plays in her recipe creation. She also discusses go-to techniques with the Instant Pot and new projects on the horizon.
Photo by Carolyn Cruz.
“Zoo” performed by GG Riggs, used under license from Shutterstock.
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